- This origin-of-dogs saga is getting tedious. Figure it out, already.
- Dutch wheat varieties still improving.
- Chinese ate wild grasses for 20,000 years before domesticating crops.
- Fungal endophyte helps tall fescue cope with drought and high temperatures, but some fungal genotypes more than others. And some do it without producing livestock toxins.
Nibbles: Salumi, Skirret, Bananas, Potatoes, Cotton, Aurochs
- How to tell your prosciutto cotto from your crudo.
- How cotton got to be cotton. Or cottons, actually.
- How to grow skirret.
- How to save bananas and potatoes.
- How to bring back the aurochs.
Nibbles: Indian agrobiodiversity, High throughput phenotyping, Diet history, Barley and health, Fish biodiversity, Earthworm diversity, Livestock disasters, Irvingia domestication, Caffeine extraction
- BBC Food Programme on crop diversity in India, with a little help from Bioversity’s Stefano Padulosi (whose name manages to be pronounced in three different ways in 20 minutes.
- How to measure photosynthesis on a grand scale.
- The origins of our diet. It’s the interactions, stupid.
- Barley as superfood. No, not the fermented kind.
- More diverse freshwaters give higher fish yields.
- European earthworm diversity mapped. No word on relationship with yields. Surprisingly difficult to see any correlation with agricultural intensification.
- It’s been a bad time for livestock (and therefore people) in Mongolia and in Ethiopia.
- Domesticating the wild mango that is not a mango but is almost as tasty.
- The weird world of the pure caffeine trade.
Nibbles: Switchgrass mixtures, Groundnut genomes, Bean genome, New wild tomato, CC Down Under, Aussie foods, Natural history collections, Wheat genebanks, Pompeii vineyards, Colombian exhibition, Portuguese collard, Istanbul bostan, Kenyan adaptation, Norwegian adaptation, Hybrid wheat, GMO bananas, Indian organic, Coconut generator
- If you’re going to grown switchgrass as a biofuel, grow it in variety mixtures.
- The two wild parents of the cultivated peanut get sequenced.
- As also does common bean from its Mesoamerican genepool. Happy International Year of Pulses.
- New wild Aussie tomato gets a cool name. No word on when it will be sequenced. Or how long it will last.
- Speaking of climate change in Australia, wine might be in trouble.
- And more from Down Under: new book on indigenous Australian foods. Some of which may have been cultivated.
- Lots of herbarium specimens have the wrong name. Well I never.
- CIMMYT and ICARDA collaborate on wheat diversity.
- Roman wine rising again from the ashes of Pompeii.
- Exhibition on Colombia’s food plants.
- Portuguese green broth is no doubt very nice, but definitely needs a new name.
- The ancient urban gardens of Istanbul live on.
- Kenya gets on top of using biodiversity for climate change adaptation. Or on top of developing a strategy for doing so, anyway.
- Ola Westengen has a strategy, but you have to speak Norwegian to hear about it.
- Hybrid wheat is 5 years away. How long have they been saying that?
- The latest Rice Today has an article on genebank tourism by Mike Jackson (p. 39), who should know.
- Iowa State University is offering $900 to eat 3 orange bananas.
- Sahaju: saving agricultural biodiversity in India the organic way. Cheaper than $900 too.
- Want to multiply up coconuts really fast? They know how to do it in the Philippines.
Nibbles: Spinifex industry, Tsiperifery pepper, Pacific taro, Coffee double, Guadeloupe genebanks, Cucumber history, Gourmet maize, Peruvian cuisine, Heirloom rice
- Spinifex fibres for ultra-thin condoms, with indigenous approval.
- Piper borbonense getting its 15 minutes.
- Cook Islands shares taros with Samoa. Fingers crossed they’re TLB resistant.
- A couple of videos you may only be able to get on Facebook, or at least I can’t find other sources: Ethiopian coffee ceremony, and INRA/CIRAD’s banana and yam collections in Guadeloupe.
- Speaking of coffee, drink it while you can. And yes, it’s China’s fault.
- The cucumber in England through the ages.
- Gourmet maize in Oaxaca right now.
- All kinds of gourmet food in Peru right now too.
- Ok, ok, a Filipina chef on gourmet heirloom rice too.